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Ingredients
- 330 g (11¾ oz/1½ cups) tinned chickpeas, drained
- 2 tablespoons low-fat natural yoghurt
- 2 teaspoons chopped flat-leaf (Italian) parsley
- ¼ teaspoon garlic powder
- 2 spring onions (scallions), chopped
- 2 tablespoons cornflake crumbs
- 2 teaspoons oil
- mixed green salad, to serve
- 2 wholemeal pitta or pocket breads
Method
1. Put the chickpeas in a food processor with the yoghurt. Process until smooth, then put in a bowl.
2. Add the parsley, garlic powder and spring onion. Divide the mixture into four patties. Roll in the cornflake crumbs.
3. Heat the oil in a frying pan over medium heat. Cook the patties for 2-3 minutes on each side, or until golden brown. Drain on paper towels. Leave to cool completely.
4. Pack the patties into an airtight container with some mixed salad and pitta bread.
